Gluten-Free Fudge Brownies Recipe -
Gluten-Free Fudge Brownies Recipe
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Gluten-Free Fudge Brownies
See how to make 5-star flour-free fudge brownies. See more
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Gluten-Free Fudge Brownies

Recipe by  

"Celiacs will love this gluten-free version of fudge brownies. It's made of basic ingredients, and the flour mix is widely available in grocery stores."

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Ingredients Edit and Save

Original recipe makes 16 brownies Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
  2. Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
  3. Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2009

I had been craving brownies since going gluten-free a couple of weeks ago. These are by far the best tasting I have tried, but they are a little sweet. I made these just like the recipe says and used the Bob's Red Mill Gluten-Free All-Purpose Baking Flour. They were great and didn't last the evening.

Most Helpful Critical Review
Jun 29, 2009

When I read the part about the mix overflowing I should've taken that as a warning. This was no little dribble like you might expect with pies...this was significant. I'm sure the brownies taste good if more than half the mix doesn't run over the sides. Next time I'll try it with a slightly larger pan...and yes, I did measure everything.

Sep 21, 2009

This would be a great recipe if the pan size is correct. Make sure you use a 9 x 12 at least. What a mess and heed the warning about the cookie sheet under the pan.

Aug 25, 2009

Thank you for this recipe. My hubby is now gluten free but loves brownies and anything chocolate. I tasted the brownies myself and I even like them. Fudgy and not dry, thanks again! ** update= I had to leave town the next day so I was forced to freeze them, best thing is they are better now! Something about freezing them helped take away the little bit of grittiness there was. If you work with gluten free products you know what I mean. So, try freezing them when you have any leftovers so you really can enjoy later. I made a peanut butter frosting to go on top, yummy!

Oct 16, 2009

Very good. We loved the fudgy taste with a pleasant texture not often found in GF baking. Agree that a 9x13 pan is needed. Due to egg/dairy food intolerances in our house, we used a egg substitute and a mix of applesauce/oil/water instead of the margarine. I added enough liquid until it was of similar consistency to a non GF box mix. Thanks for sharing. I will make this again.

Oct 13, 2009

These brownies taste great. I would say they are just as great as my favorite non-gluten-free brownie recipe. They're rich, moist, and sweet. I also added 1/4C vegetable oil, to ensure their moist-ness. Also, like the previous reviewer stated, use a larger sized pan; I used a 8 1/2 x 11 pan and it was perfect / there was no spillage.

May 03, 2010

a-MAZING!! so good. use the bigger definitely need it, but these are probably better than any other brownie i've had...and I'm not the one who needs to be gluten free! i made these for my best friend who is, and the 4 of us who enjoyed them said they were by far the yummiest, gooeyest brownies ever. yum!

Jan 11, 2010

This was my first Gluten Free baking experience. It turned out really well. My friend that has the gluten allergy really enjoyed the brownies which was the goal, but I was surprised by how much everyone else loved them too. I will definitely make these again!


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  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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